Beef Tenderloin with Red Pepper Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
260
protein 
32 g
sodium 
291 mg
carbohydrates 
5 g
fat 
11 g
fiber  
Trace
cholesterol 
95 mg
Servings 
4
Ingredients 

Red Pepper Sauce
½ red bell pepper
⅓ cup diced red onion
1 tsp extra-virgin olive oil
1 tsp minced garlic
2 Tbsp chopped cilantro
Pinch chipotle pepper powder
½ cup vegetable stock
⅓ cup fresh orange juice
½ tsp sea salt
Pinch freshly ground black pepper

1 lb beef tenderloin, cut into 4 equal portions
Pinch sea salt
Pinch freshly ground black pepper

Instructions 
  1. Preheat oven to 400F.  Place bell pepper skin-side up on a baking sheet. Bake for 10 to15 minutes, or until skin is browned. Remove skin and chop.
  2. In a medium saucepan, sauté onion in olive oil for 1 to 2 minutes over medium heat until translucent. Add garlic, bell pepper, cilantro and chili pepper powder and sauté until tender, about 1 minute. Add stock and orange juice. Bring to a boil. Reduce heat and simmer until all ingredients are tender. Cool.
  3. Transfer to a blender container and puree until smooth. Season with salt and pepper.
  4. Preheat grill or broiler. Season beef with salt and pepper. Grill 3 to 5 minutes on each side, or to desired doneness. Serve 1 beef tenderloin filet with 2 tablespoons red pepper sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.